Chocolate Mint Softies

Total Time: 10 mins Cook Time: 10 mins

Ingredients

• 2 ounces squares unsweetened baking chocolate
• 1/2 cup butter, at room temperature
• 2/3 cup brown sugar, firmly packed
• 1/3 cup sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 1 teaspoon peppermint extract
• 1/2 teaspoon chocolate extract (if you can't find it, use vanilla)
• 3/4 cup sour cream
• 2 cups flour (packed down)
• 3/4 cup coarsely chopped pecan pieces
• frosting
• 2 ounces squares unsweetened baking chocolate, melted
• 1/3 cup butter, room temperature
• 2 cups powdered sugar
• 1 1/2 teaspoons vanilla extract
• 2 teaspoons cream (about) or 2 teaspoons milk (about)

Recipe

• 1 preheat oven to 350 degrees, rack in the middle position.
• 2 line cookie sheets with foil and spray with cooking spray. leave little "ears" of foil sticking up on the sides, large enough to grab later.
• 3 unwrap squares of chocolate and break them apart. put them in a small microwave safe bowl, melt them for 90 seconds on high. stir them until they're smooth and set aside to cool while you mix up your cookie dough.
• 4 combine butter and sugars together. beat on medium speed until smooth. (less than a minute).
• 5 add baking soda and salt, resume beating on medium for another minute, or until incorporated.
• 6 add egg and beat on medium until the batter is smooth (another minute).
• 7 add the peppermint and chocolate extracts, and mix for about 30 seconds.
• 8 shut off the mixer and scrape the bowl. then add melted chocolate and mix again for another minute on medium speed.
• 9 shut off mixer and scrape down bowl again. at low speed, mix in half of the flour. once incorporated, mix in sour cream.
• 10 scrape down bowl again, add the rest of the flour and beat until fully incorporated.
• 11 stir bowl with a spoon a few times. mix in pecan pieces by hand.
• 12 use a teaspoon to spoon the dough onto the foil-lined cookie sheets, 12 cookies to a sheet. (if dough is too sticky, chill for half an hour and try again.).
• 13 bake at 350 degrees for 10-12 minutes or until they rise and are firm.
• 14 slide the foil from the cookie sheets and onto a wire rack. let the cookies cool on the rack while the next sheet is baking. when the next sheet is ready, pull them onto the counter/table and slide the new foil onto the rack. keep alternating until all dough is baked.
• 15 when all the cookies are cool, set them out on wax paper for frosting.
• 16 frosting.
• 17 put broken chocoalte squares into a microwave safe bowl. melt on high for 90 seconds. stir until smooth and set aside.
• 18 when chocolate is cool, mix in the butter. then stir in the powdered sugar.
• 19 mix in the vanilla extract and the cream. beat the frosting until it's of spreading consistency. (this is no-fail frosting, if it's too thick add more cream, too thin, add more powdered sugar).
• 20 frost your cookies and leave them on the waxed paper until the frosting has hardened.
• 21 when the frosting has hardened, arrange the cookies on a pretty platter. they store well in a covered container, when separated by wax paper.
• 22 if you don't have time to frost, coat the cookies with powdered sugar while they're still warm. do a second sprinkling once cool.

Creamy Spiced Pumpkin

Total Time: 3 mins Preparation Time: 3 mins

Ingredients

• 1 cup cooked pumpkin, mashed or 1 cup canned pumpkin
• 2 tablespoons orange juice
• 1 -2 tablespoon brown sugar
• 1/8-1/4 teaspoon cinnamon
• 1 pinch nutmeg
• 1 tablespoon smooth almond butter (equally delicious here) or 1 tablespoon smooth cashew butter (equally delicious here)

Recipe

• 1 stir together in a microwave-safe dish the first 5 ingredients.
• 2 microwave 1-1/2 min., just until hot- time will vary by machine of course.
• 3 stir in the nut butter until well- combined.
• 4 adjust the spices and sugar if desired. serve immediately.
• 5 here's a yummy variation: soak a tablespoon or two of raisins overnight in the juice; when preparing dish, add raisins and a few sprinkles of pumpkin pie spices such as ginger and allspice.
• 6 please note, as well, that you can use any type of winter squash for this. i love it with sweet butternut squash especially. jennifer's original used sweet potato- also wonderful!

Chicken Enchilada Dip

Total Time: 27 mins Preparation Time: 20 mins Cook Time: 7 mins

Ingredients

• 2 cups chicken, shredded
• 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
• 1 cup cheddar cheese, shredded
• 1 (5 ounce) can evaporated milk
• 1/2 cup celery, chopped
• 1/3 cup onion, chopped
• 1 (4 ounce) can old el paso green chilies
• 1 (8 ounce) envelope taco seasoning
• tortilla chips

Recipe

• 1 in a 2-qt. microwave-safe dish, combine the first 8 ingredients. microwave, uncovered, on high for 4-5 min, ; stir.
• 2 microwave, uncovered, 3-4 minute longer or until heated through.
• 3 serve with tortilla chips.

Chicken Flautas

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 2 boneless skinless chicken breasts
• 1 onion
• 2 garlic cloves
• 1 tablespoon vegetable oil
• 3 1/2 ounces queso fresco, crumbled (or sub. feta cheese)
• 12 corn tortillas
• oil (for frying)
• salt and pepper (to season)

Recipe

• 1 bring saucepan of water and chicken to boil.
• 2 reduce heat to simmer for 15-20 minutes, until chicken is cooked.
• 3 remove from pan.
• 4 after chicken has cooled, shred with 2 forks and set aside.
• 5 chop onion and mince garlic.
• 6 add onion and garlic to heated oil and sauté on low heat until onion is soft, but not browned.
• 7 mix in chicken and season with salt and pepper.
• 8 remove from heat and add in cheese.
• 9 mix well.
• 10 soften tortillas in microwave for 30 sec.
• 11 heat frying oil until small piece of tortilla floats and bubbles.
• 12 place chicken mixture in each tortilla, roll up tightly and secure with toothpick.
• 13 i recommend putting tortilla in oil immediately, as they tend to crack and come apart if left sitting.
• 14 turn flautas frequently, cooking 2-3 minutes or until golden.
• 15 drain on paper towels and serve with creme and salsa, if desired.

Cantaloupe With Honey Ginger Dressing

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 5
• 6 cups cantaloupe, cut into bite-size cubes
• 1/4 cup honey
• 1 teaspoon lime zest
• 1 teaspoon orange zest
• 2 teaspoons gingerroot, minced

Recipe

• 1 in a small bowl combine sauce ingredients and heat for 30 seconds in the microwave; set aside to cool.
• 2 place fruit in a mixing bowl, top with dressing and mix well.
• 3 serve alone or with vanilla ice cream.

Ck's Korner Pub Bloody Mary (bloody Caesar)

Total Time: 7 mins Preparation Time: 5 mins Cook Time: 2 mins

Ingredients

• 3 (32 ounce) bottles clamato juice
• 8 beef bouillon cubes (disolved in 2 cups of water)
• 2 1/2 cups vodka
• 25 dashes celery salt
• 20 dashes hot sauce
• 25 dashes worcestershire sauce

Recipe

• 1 unwrap bouillon cubes and place in water. microwave about 2 minutes. stir until dissolved.
• 2 mix dissolved bouillon and all other ingredients in 1 gallon pitcher. (i recommend a pitcher with a very tight sealing lid that you can shake vigorously.).
• 3 chill for at least an hour.
• 4 fill glass half way with ice.
• 5 pour drink over ice and garnish as desired.
• 6 drink responsibly.

Chocolate Meringues

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 5 egg whites
• 1 cup sugar
• 1/2 teaspoon cream of tartar
• 1/4 cup cocoa
• 1/2 teaspoon vanilla
• 1/2 cup flour, sifted
• 1/8 teaspoon salt
• 1/2 lb marshmallows
• 1 cup sugar
• 1/3 cup water
• 1/2 teaspoon vanilla
• nuts, chopped

Recipe

• 1 preheat oven to 350f and line two 8 by 11 cake pans with wax paper.
• 2 beat egg whites until foamy.
• 3 sift sugar, cocoa and cream of tartar together and add to egg whites gradually, beating until egg whites form stiff peaks.
• 4 pour into prepared pans and bake for 20 minutes.
• 5 when cool, cut into squares or diamond shapes.
• 6 to make the frosting; cut marshmallows into pieces and melt in a double boiler or very briefly in the microwave.
• 7 boil sugar and water until the mixture will spin a thread.
• 8 pour over melted marshmallows; add vanilla and beat until mixture is thick.
• 9 spread on half of meringues, top each with another meringue, spread with more frosting and sprinkle with chopped nuts.

Chicken Enchilada Dip

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 16
• 2 (8 ounce) packages cream cheese
• 1 (14 ounce) can rotel tomatoes
• 1 (12 ounce) package cooked chicken, southwestern seasoned (precooked in the meat section, it actually states southwestern chicken on the package)
• 1 1/2 cups cheddar cheese, shredded
• 4 green onions, chopped
• 1 teaspoon cumin
• 1 1/2 tablespoons chili powder
• 1 teaspoon garlic, minced
• 1 teaspoon oregano
• 1 teaspoon cilantro (optional)
• 1/8 teaspoon black pepper
• tortilla chips

Recipe

• 1 soften the cream cheese and cheddar cheese in microwave.
• 2 mix in the remaining ingredients.
• 3 set in refrigerator overnight for fullest flavor.
• 4 can be served hot, can be served cold, however you prefer with tortilla chips.
• 5 enjoy!

Almond Zucchini Burritos

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 6 flour tortillas
• 3 cups julienned zucchini (matchstick size)
• 1/3 cup chopped onion
• 1 tablespoon vegetable oil
• 1/3 cup salsa (mild, medium or hot...up to you)
• 2 tablespoons water
• 3/4 cup sliced almonds (reserve 3 tbsp for garnish)
• 1 1/2 cups grated cheddar cheese
• 1 (4 ounce) can diced chilies
• 6 tablespoons salsa (mild, medium or hot)
• 6 tablespoons sour cream (lite or regular)
• 3 tablespoons reserved sliced almonds (mentioned above)

Recipe

• 1 wrap tortillas in foil; bake at 375°f 10-15 minutes or until soft and heated through.
• 2 can also be wrapped in plastic wrap and microwaved for 1-2 minutes on high until soft.
• 3 while tortillas heat, saute zucchini, onion and canned chilies in oil for three minutes on medium heat.
• 4 reduce heat to low, add water and salsa, cover and cook for three minutes.
• 5 stir in almonds (remember to reserve 3 tbsp for garnish).
• 6 remove from heat.
• 7 spoon 1/2 cup vegetable mixture down center of each tortilla.
• 8 divide cheese into sixths and sprinkle on top of vegetable mixture.
• 9 roll up tortillas (fold one end in towards vegetable/cheese mixture, then roll).
• 10 place burritos on serving dish and spoon 1 tbsp sour cream and 1 tbsp salsa down length of each burrito.
• 11 garnish burritos with reserved almonds.
• 12 serve immediately.
• 13 if desired serve with shredded lettuce, chopped tomatoes and sliced avacado on the side.
• 14 refried beans and spanish rice are also nice side dishes to go with the burritos and makes for a full course meal.
• 15 enjoy!

Apple Streusel Cream Pie

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 1 (10 inch) deep dish unbaked pie shells
• 1 (21 ounce) can apple pie filling
• 1/2 cup butter, divided use
• 1 (14 ounce) can sweetened condensed milk
• 2 large eggs
• 1 teaspoon maple flavoring
• 1 teaspoon ground cinnamon
• 1/2 cup light brown sugar, firmly packed
• 1/2 cup all-purpose flour
• 1/4 cup quick oats or 1/4 cup old fashioned oats

Recipe

• 1 place rack in lowest position in oven; preheat oven to 425°f (220°c).
• 2 spoon apple filling into pie crust and bake for 15 minutes.
• 3 in medium, microwave-safe bowl, melt 1/4 cup butter in microwave oven on high for 30 seconds.
• 4 add sweetened condensed milk, eggs, maple flavoring, cinnamon and nutmeg and mix well. pour over apple filling.
• 5 in small bowl, combine sugar and flour; cut in remaining 1/4 cup butter until crumbly. stir in oats. sprinkle over pie.
• 6 reduce oven temperature to 350°f (175°c). bake 40 to 45 minutes or until set in center. cool. serve warm. store leftovers covered in refrigerator.

Chili Bean Dip

Total Time: 7 mins Preparation Time: 5 mins Cook Time: 2 mins

Ingredients

• 2 (15 ounce) cans of hormel chili with beans
• 1 -2 package cream cheese, at room temperature
• 1 package , any shredded cheese of you choice

Recipe

• 1 in a 13x9 baking dish spread the cream cheese on the bottom of dish, then spread the cans of chili on top of the cream cheese, spread the package of shredded cheese on top and put in microwave for 2-3 minutes or until melted. serve with tortilla chips. enjoy!

Creamy Southwestern Chicken Dip

Total Time: 14 mins Preparation Time: 2 mins Cook Time: 12 mins

Ingredients

• 1 (8 ounce) package cream cheese
• 1 (16 ounce) jar salsa (i prefer hot, but that's just me)
• 1 (1 ounce) packet taco seasoning (i usually use old el paso)
• 1 chicken breast, cooked and shredded
• 2 cups monterey jack cheese, shredded
• tabasco sauce, to taste (optional)

Recipe

• 1 put cream cheese in a microwave-safe bowl and microwave until the cream cheese is slightly softened.
• 2 add chicken, taco seasoning, and salsa. mix thoroughly. top with monterey jack cheese, then cover.
• 3 microwave for another 6-10 minutes. stir and serve with tortilla chips.

Budget Bytes' Spinach Lasagna Roll Ups

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 7
• 1 lb lasagna noodle
• 15 ounces ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1 large egg
• 10 ounces frozen spinach
• 2 1/2 cups marinara sauce
• to taste salt and pepper
• as needed nonstick cooking spray

Recipe

• 1 get a large pot of water boiling with a dash of salt. when it comes to a full boil, add the lasagna noodles and cook until al dente (soft but not soggy… about 12-15 minutes). when they are finished cooking, drain in a colander.
• 2 while the noodles are boiling, prepare the filling. thaw the package of frozen spinach in the microwave and then squeeze out as much excess liquid as possible. combine the spinach in a bowl with the ricotta, mozzarella, parmesan, egg, freshly grated pepper and about ¼ tsp of salt. mix until well combined.
• 3 when the noodles and filling are ready to go, preheat the oven to 400 degrees. prepare a glass casserole dish by spraying with non-stick spray.
• 4 on a clean surface, lay out a few noodles at a time. place a few tablespoons of filling on each noodle and spread to cover from edge to edge. the filling does not need to be thick because once the noodle is rolled up, it will be compounded. make sure to spread it all the way to the edges of the noodles.
• 5 roll the noodles up and place in the prepared casserole dish. repeat until all of your filling is gone (there may be some noodles left over, these are “back ups” in case any of the others rip during assembly). pour the marinara sauce over the rolled noodles making sure to cover all surfaces. the sauce will keep the noodles hydrated and soft while baking.
• 6 cover the dish in foil and bake for 30 minutes. serve hot or divide into individual portions and refrigerate.

Chocolate Meringue Swirls

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• 2 (1 1/2 ounce) bars godiva dark chocolate, chopped
• 1 1/2 cups granulated sugar, divided (or 1/2 cup splenda granular and 1 cup granulated sugar)
• 1/4 cup water
• 4 large egg whites, room temperature
• 1 pinch salt
• 1/2 teaspoon cream of tartar

Recipe

• 1 position oven racks in the upper and lower thirds of oven.
• 2 heat oven to 250°f.
• 3 line 2 jelly roll pans with parchment paper and set aside.
• 4 melt chocolate in microwave safe bowl for 30-45 seconds, stir until smooth.
• 5 allow chocolate mixture to cool slightly.
• 6 in a small, heavy sauce pan combine 1 cup of sugar and water.
• 7 place over medium heat and cook, stirring constantly, until sugar dissolves.
• 8 reduce heat to low and gently simmer.
• 9 in large bowl with electric mixer beat egg whites at medium speed until foamy.
• 10 add salt and cream of tartar and beat at high speed until soft peaks form.
• 11 gradually add remaining sugar and beat until stiff peaks form, do not over beat.
• 12 increase heat in saucepan to high.
• 13 boil sugar syrup until it registers 248°f (hard ball stage) on a candy thermometer.
• 14 with mixer off, gradually add about 1/4 cup of hot syrup to egg whites and beat at medium speed for about 5 seconds, until blended.
• 15 continue adding hot syrup, 1/4 cup at a time, mixing after each addition, until all syrup is added.
• 16 remove bowl from mixer stand and whisk in melted chocolate just until blended.
• 17 transfer hot meringue mixture into large pastry bag fitted with a large star tip (ateco #6) or use a clean, dry tablespoon to form "kiss" dollops on prepared baking sheets(this is the one we opted for).
• 18 space the "kisses" 3/4" apart = 24 meringues on each baking sheet.
• 19 if using pastry bag; pipe meringue onto prepared baking sheets forming rosettes, about 1-1/2" wide at base, and spacing them 3/4" apart on each baking sheet; approx 24 meringues on each sheet.
• 20 any remaining meringue will hold up to be piped or spooned after the first batch.
• 21 bake meringues for about 25-30 minutes or until dry on the outside, but still soft on the inside.
• 22 transfer cookies to a wire rack and cool completely.
• 23 dust meringues lightly with confectioners' sugar or cocoa powder, if desired.
• 24 store cookies in airtight container in a cool, dry place for up to one week.

Chocolate Milkshake

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 2
• 500 ml milk
• 6 tablespoons chocolate syrup (or you can use powdered drinking chocolate)
• 500 ml vanilla ice cream (approx 4 large scoops)
• 1/2 cup milk chocolate chips
• 1 tablespoon milk
• 2 scoops ice cream, to serve (optional)

Recipe

• 1 put all the milkshake ingredients in a blender and blend until smooth.
• 2 for the chocolate swirl melt the chocolate chips in a microwave safe container stirring after every minute until smooth.
• 3 stir the milk into the melted chocolate and microwave for about another 30 seconds and then stir again until smooth.
• 4 to decorate the serving glass, place a tablespoon of the chocolate swirl sauce on the inside rim of a tall glass and then allow it to move down the inside of the glass, spinning the glass to create a swirl effect. repeat with remaining sauce for both glasses.
• 5 pour the milkshake into the glasses and place a scoop of ice cream on top of each one. enjoy!

Chocolate Mini Melts - France

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 10 1/2 ounces chocolate, rich in cacao
• 1 cup butter
• 2/3 cup icing sugar
• 3 tablespoons flour
• 3 tablespoons ground almonds
• 6 eggs
• 7 dark chocolate squares
• 7 chocolate baking squares

Recipe

• 1 the night before, chill the squares of dark and chocolate in the freezer.
• 2 on cooking day, preheat the oven to 400°f.
• 3 melt the 10 1/2 oz chocolate either in a double boiler or in the microwave.
• 4 add the butter and the icing sugar, and blend this until you get a very smooth, thick consistency. divide this mixture into 2 and have it in 2 different bowls.
• 5 whip the flour and 3 eggs in one bowl.
• 6 whip the ground almonds and 3 eggs in another bowl.incorporate the flour-based mixture into one of the two chocolate mixtures; incorporate the almond-based mixture into the other bowl of chocolate.
• 7 each chocolate batter will make 7 little cakes, a total of 14. use muffin pans, or something shallower. they should be buttered. silicone pans will work well and should be lightly buttered.
• 8 from each chocolate bowl, pour the batter into 7 little recipients.
• 9 take the chocolate squares from the freezer, and place one in the center of each of the 14 cake batters.
• 10 put the pans on the middle rack of the oven, and cook for 12 - 15 minutes.
• 11 after they are out of the oven, let them cool, just enough to handle, before popping them out of their molds.
• 12 place them into paper cups. serve warm.

Chicken & Sweet Potato Hash With A Cranberry Relish

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 2 large sweet potatoes, peeled, diced
• 3 boneless skinless chicken breasts, diced
• 3 slices bacon, diced but not too fine (i get a maple or hickory bacon if possible, but anything will work)
• 1 granny smith apple, peeled and diced
• 1 medium onion, cut in quarters and thin sliced
• 1 celery rib, fine diced
• 1 teaspoon garlic, minced
• 1/2 cup chicken broth (i start with 1/4 cup, but more may be needed)
• 1 tablespoon olive oil (if needed)
• 1 teaspoon fresh thyme, chopped (1/2 teaspoon dried)
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh sage, chopped (1/2 dried)
• salt
• pepper
• 1 cup frozen cranberries
• 1/4 cup onion, fine chopped
• 1/4 cup cranberry juice
• 1/2 cup walnuts, toasted and chopped (1/2 cup after being chopped)
• 1/3 cup maple syrup
• 1 teaspoon dijon mustard
• 1/4 cup water
• 2 tablespoons chives, minced
• 1 teaspoon butter
• salt
• pepper

Recipe

• 1 walnuts -- in a small dry saute pan on medium to medium high heat, add the walnuts and toast until golden brown. you will begin to smell them and that is when you know they are done. stir often and keep an eye on them, they only take a few minutes. remove, and let cool.
• 2 cranberry relish -- in a medium sauce pan, add the butter and bring to medium heat. add the onion and simmer 2 minutes until slightly tender. then stir in the cranberries, cranberry juice, water, pinch of salt, maple syrup and bring to a boil. then reduce the heat to a simmer (medium low to low) and cook until the cranberries start to pop - it will take 7-10 minutes. continue to cook as you stir in the walnuts, chives, dijon mustard, pepper and any additional salt to taste. cook another minute or two and then remove from the heat and cool. it will thicken upon cooling. this can easily be done in advance.
• 3 base -- in a large saute pan on medium high heat, add the bacon and saute until golden brown and slightly crisp. remove to the side on a paper plate lined with a paper towel to drain.
• 4 chicken -- in the same pan with the bacon drippings, add the chicken (seasoned well with salt and pepper) and cook until golden brown. once again, remove the chicken to the same plate with the bacon.
• 5 onions, celery and potatoes -- to that same pan with the bacon drippings and chicken bits, add the potatoes, onion, celery and garlic. add additional oil - only if necessary. the potatoes will soak up a lot, but you should have enough from the bacon dripping, but if not - add just a little olive oil, a little at a time if needed. then add approximately 1/4-1/3 cup chicken broth and cook uncovered on medium heat. the broth will give it a little moisture and help cook the potatoes (don't add too much, this is just to help the cooking process started). cook about 10-15 minutes until the potatoes begin to get tender. the broth will reduce and the potatoes and onion will start to brown up. cooking time will depend on how small you diced your potatoes.
• 6 finish -- once the potatoes are tender. you don't want them falling apart, just tender. add in the apple slices (they don't take long to cook), the chicken and bacon back in along with the sage, thyme and parsley. check for seasoning, and add salt and pepper if needed. cook an additional 5 minutes until everything is well combined and heated through. if it looks a bit dry, add a little more broth, that is why you have it. water will work too if you don't have broth on hand.
• 7 serve -- the hash is done! time to eat. i prefer to warm up the cranberry relish in the microwave, but serving it cold is just fine. i just "nuke" it for 1 minute on medium just to take the chill off and then serve a nice dollop right on top on your hash. it is just the perfect condiment to this savory dish. enjoy!

Chili Beef Wraps - Crock Pot - Oamc - Dinner Kit

Total Time: 7 hrs 10 mins Preparation Time: 10 mins Cook Time: 7 hrs

Ingredients

• Servings: 8
• 2 lbs boneless beef loin tri-tip roast
• 1/2 cup ketchup
• 1/4 cup molasses
• 2 tablespoons mustard
• 1 tablespoon vinegar
• 1 tablespoon worcestershire sauce
• 1 teaspoon chili powder
• 1 tablespoon scallion, minced
• 8 flour tortillas
• 1 (11 ounce) can corn, drained
• 1 (15 ounce) can kidney beans, drained

Recipe

• 1 for the dinner kit:.
• 2 place the first 8 ingredients into a large freezer bag. massage well to mix. seal, squeezing out as much air as possible.
• 3 place tortillas in a quart size freezer bag, seal.
• 4 drain the beans and corn and put into a quart size freezer bag, seal.
• 5 print this recipe, and place the roast, tortillas, beans/corn and recipe into a large freezer bag. seal, squeezing out as much air as possible.
• 6 to cook; thaw completely.
• 7 put all contents of the roast bag into your slow cooker and cook on low for 7-8 hours, or until the beef is shreddable.
• 8 just before dinner, heat the beans and corn with 1/2 cup of the sauce in the crock pot over med heat.
• 9 heat the tortillas in the microwave for about 30 seconds, microwaves may vary.
• 10 shred the beef and serve in tortillas with beans and corn and top with sauce from crock pot.
• 11 to cook and then freeze follow the cooking instructions and then freeze cooled meat/beans in seperate baggies or other freezer safe containers.

Chili Con Carne (cooks Country)

Total Time: 3 hrs Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 6
• 1 (14 ounce) can diced tomatoes
• 1 1/2 teaspoons minced chipotle chiles in adobo (or to taste)
• 4 slices bacon, diced fine
• 1 boneless beef chuck-eye roast (3 1/2 - 4 lbs, trimmed and cut into 1-inch pieces)
• 1 onion, chopped fine
• 1 jalapeno chile, seeded and chopped fine
• 3 tablespoons chili powder (really pays to get a good chili powder)
• 2 teaspoons ground cumin
• 1 1/2 teaspoons dried oregano
• 5 garlic cloves, minced
• 4 cups water
• 1 tablespoon brown sugar
• 2 tablespoons corn muffin mix (like jiffy or red mill)

Recipe

• 1 add the can of tomatoes and the chipotle chiles to a food processor and pulse until smooth.
• 2 cook the bacon in a large dutch oven over medium heat until crisp. transfer the bacon to paper towel-lined plate and reserve 3 tablespoons bacon fat.
• 3 pat the beef dry with paper towels and season with salt and pepper.
• 4 heat 1 tablespoon of the reserved bacon fat in empty dutch oven over medium-high heat until just smoking. working in batches, brown the beef on all sides (use a second tablespoon of the reserved bacon fat for the second batch). be sure not to overcrowd the pan or the beef will steam and not brown. transfer the browned beef to a bowl and set aside.
• 5 add remaining tablespoon of bacon fat, onion, and jalapeno to empty dutch oven and cook until softened, about 5 minutes.
• 6 stir in chili powder, cumin, oregano, and garlic and cook until fragrant, about 30 seconds.
• 7 stir in water, pureed tomato mixture, bacon, browned beef, and sugar and bring to boil.
• 8 reduce heat to low and simmer, covered, for 1 hour.
• 9 remove cover, skim fat from the surface and continue to simmer uncovered until meat is tender, 30 to 45 minutes.
• 10 ladle 1 cup chili liquid into medium bowl and stir in muffin mix; cover with microwave-safe wrap/waxed paper. microwave until mixture is thickened, about 1 minute. slowly whisk mixture into chili and simmer until chili is slightly thickened, 5 to 10 minutes. season with salt and pepper before serving. garnish with avocado and cheese if desired.
• 11 the chili can be refrigerated for up to 3 days.

chicken filling for tacos & burritos

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• 4 spring onions
• 1 tablespoon oil
• 2 cups chopped cooked chicken
• 1 (310 g) can whole kernel corn
• 1 teaspoon oregano
• 1 teaspoon mexican chili powder
• salt
• freshly ground black pepper
• 1/2 cup low-fat sour cream

Recipe

• 1 trim spring onions and slice finely.
• 2 heat oil in a saucepan and saute onion for 2-3 minutes.
• 3 add chicken,drained corn,oregano,chilli powder,salt,pepper and sour cream and bring to boil.
• 4 tacos- fill warm taco shells with filling, grated cheese,shredded lettuce, tomato salsa and guacamole.
• 5 burritos-brush tortillas with melted butter.
• 6 heat in the oven or microwave until warm.
• 7 spread with hot chicken filling,shredded lettuce and tomato salsa.
• 8 roll up and serve immediately.

Brilliant Rice Salad

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 large onion (chopped)
• 1 cup frozen peas
• 1 cup frozen corn kernels
• 1 tablespoon butter
• 4 cups cooked jasmine rice
• 4 garlic cloves (crushed)
• 6 large prawns (cooked and peeled)
• 2 tablespoons olive oil
• 3 tablespoons lemon juice
• 3 eggs (beaten)
• 2 tablespoons fresh chives (chopped)
• 1 dash mild curry powder
• 1 dash of pepper steak seasoning
• 2 slices ham (chopped)
• fresh chives (chopped)

Recipe

• 1 combine the onion, peas and corn and cook in the microwave for 3 minutes in a covered container with a dessertspoon of the butter.
• 2 stir into the cooked jasmine rice.
• 3 melt the remaining butter in a pan and cook the crushed garlic until soft.
• 4 add the prawns to heat through.
• 5 add the prawns and garlic to the rice with the olive oil and lemon juice.
• 6 mix the 2 tablespoons fresh chives with the egg.
• 7 place the egg mixture into the pan and cook in a little butter.
• 8 when cooked, cut into squares and add to the rice with the curry powder and the pepper steak seasoning.
• 9 toss to combine.
• 10 add ham and sprinkle with fresh chives.

Creamy Spinach Pasta

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 6 ounces uncooked spinach pasta
• 2 tablespoons parmesan cheese or 2 tablespoons romano cheese, freshy grated
• 1/2 cup part-skim ricotta cheese
• 1/4 cup nonfat plain yogurt
• 1 tablespoon chives, chopped
• 1 tablespoon walnuts, chopped

Recipe

• 1 cook pasta according to package directions.
• 2 drain and keep warm.
• 3 place remaining ingredients, except walnuts in blender and process until creamy.
• 4 turn into 2 cup measure and cover with paper towel.
• 5 microwave on high for 1 to 2 minutes, stirring, just until warm.
• 6 stir into pasta and top with walnuts.

Chocolate Meringue Stars

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• 3 egg whites
• 3/4 teaspoon vanilla extract
• 3/4 cup sugar
• 1/4 cup baking cocoa
• 3 ounces semisweet chocolate
• 1 tablespoon shortening

Recipe

• 1 in a mixing bowl, beat egg whites and vanilla until soft peaks form.
• 2 gradually add sugar, about 2 tablespoons at a time, beating until stiff peaks form.
• 3 gently fold in cocoa.
• 4 place in a pastry bag with a large open star tip.
• 5 line baking sheets with foil and coat the foil with nonstick cooking spray.
• 6 pipe stars, about 1 1/4 in.
• 7 diameter, onto foil, or drop by rounded teaspoons.
• 8 bake at 300 for 30-35 minutes or util lightly browned.
• 9 remove from foil; cool on wire racks.
• 10 in a microwave or double boiler, melt chocolate and shortening; stir until smooth.
• 11 dip the cookies halfway into glaze; place on waxed paper to harden.

Candy Corn-marshmallow Crispy Treats

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1/4 cup butter
• 6 cups jet-puffed miniature marshmallows
• 12 drops yellow food coloring
• 4 drops red food coloring
• 6 cups crisp rice cereal
• 2 cups candy corn

Recipe

• 1 microwave butter in large microwaveable bowl on high 45 seconds, or until melted. add marshamallows; toss to coat. microwave 1-1/2 minutes or until marshmallows are completely melted and mixture is well blended, stirring in food coloring after 45 seconds.
• 2 add cereal and candy corn; mix well. press onto bottom of 13x9-inch pan sprayed with cooking spray.
• 3 cool completely before cutting into bars. cut each bar diagonally in half.
• 4 kraft kitchens tips:.
• 5 use your stove:.
• 6 melt butter in a large saucepan on low heat. add marshmallows; cook until marshmallows are completely melted and mixture is well blended, stirring constantly. remove from heat. add remaining ingredients; continue as directed.
• 7 how to press cereal mixture into pan:.
• 8 use waxed paper to press marshmalloe mixture into prepared pan.
• 9 how to store:.
• 10 store in airtight container at room temperature.

Creamy Tarragon Peas & Onions

Total Time: 18 mins Preparation Time: 5 mins Cook Time: 13 mins

Ingredients

• Servings: 8
• 1 tablespoon butter
• 1 1/2 cups pearl onions, peeled
• 1 1/2 cups frozen peas
• 2 tablespoons butter
• 4 teaspoons flour
• 1/4 teaspoon salt
• 1/4 teaspoon lemon zest, grated
• 1/8 teaspoon dried tarragon leaves
• 1 dash pepper
• 1 cup half-and-half

Recipe

• 1 put 1 tablespoon of butter in a 1 1/2-quart casserole dish.
• 2 microwave on high until melted.
• 3 add onions, cover and microwave on high for 3 to 5 minutes or until tender.
• 4 stir once.
• 5 stir in peas and set aside.
• 6 place 2 tablespoons butter in a 4-cup measure.
• 7 microwave until melted.
• 8 stir in flour, salt, lemon peel, tarragon and pepper.
• 9 blend in half-and-half.
• 10 microwave on high for 3 to 4 minutes or until mixture thicken and bubbles.
• 11 stir every other minute.
• 12 pour sauce over peas and onions; stir.
• 13 microwave 1 to 2 minutes or until hot.
• 14 spoon into crispy toast cups (crispy toast cups) and serve.

B.o.b. Aka Lamb Roll, Egg & Cheese

Total Time: 8 mins Preparation Time: 5 mins Cook Time: 3 mins

Ingredients

• 1 kaiser roll, split
• 1 egg, fried (or scrambled)
• 1 slice lamb roll, taylor brand, fried
• 1 slice american cheese

Recipe

• 1 if you want to use any other meat go ahead. canadian bacon, regular bacon, ham, use what you have available in your neck of the woods.
• 2 in a small microwave bowl, nuke the meat, then the egg for about 30 seconds each, pile 0n a roll and top with cheese.
• 3 salt and pepper to taste. for some reason these taste better after they have been wrapped in handy wax sheets. i think it steams the sandwich a little and makes it all taste better. dh loves these.

Cheat Steak Subs (ground Beef Subs "whiz With")

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• 1/2 cup beef broth
• 1 lb ground beef
• 2 garlic cloves, minced
• 1 onion, diced
• 1 teaspoon worcestershire sauce
• salt, to taste (you may not need depending on the broth you use)
• fresh ground black pepper
• 0.5 (16 ounce) package velveeta cheese
• 1/3 cup milk
• 4 sub rolls
• mayonnaise
• ketchup
• lettuce

Recipe

• 1 sweat onion with a sprinkle of kosher salt and some olive oil.
• 2 when onion is tender, add ground beef and garlic and brown.
• 3 after beef has browned, add stock and worcestershire. simmer until liquid is absorbed.
• 4 grind black pepper over beef mixture to taste.
• 5 while beef is simmering, microwave velveeta and milk to make "whiz". whisk until smooth.
• 6 place sub roll over beef mixture to warm and soak up some juice. spread with mayo and ketchup. top with beef, "whiz", and lettuce.

Chocolate Mexicano

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3 ounces baker's semi-sweet chocolate or 3 ounces chocolate chips
• 1 teaspoon cinnamon
• 2 tablespoons sugar
• 1/2 teaspoon almond extract
• 4 cups milk

Recipe

• 1 3 ounces of mexican chocolate can replace the first 4 ingredients listed.
• 2 break chocolate into smaller pieces and place in a 2-quart microwavable glass measuring cup. (if you are using baker's chocolate or chocolate morsels, add cinnamon, sugar and almond extract).
• 3 stir in milk.
• 4 microwave, uncovered, on high for 4 minutes. stir. microwave on high for 2 to 4 more minutes or until the chocolate has melted and the milk is close to boiling. very small bubbles will form on the surface and edges of the milk, which will begin to coat the container.
• 5 whip with a wire whisk or egg beater until the chocolate has dissolved completely and the milk is frothy.
• 6 pour into mugs and serve hot.

Chicken 'n' Green Beans

Total Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 2 large chicken breasts
• 3 dashes parsley flakes
• 2 pinches seasoning salt
• 2 pinches black pepper
• 1 (14 1/2 ounce) can green beans
• 2 cups vegetable oil

Recipe

• 1 get one medium pan or small.
• 2 put the tempeture to a medium on the stove. then put vegetable oil in the pan enough to cover bottom of pan.
• 3 get the two large chicken breast and cut into small pieces but not too small pieces of the chicken. put the chicken in the pan and begin to cook when the chicken gets brown take it off of the stove set on a plate.
• 4 add 3 dashes of parsley flakes or less if you want. 2 pinches of seasoning salt. 2 pinches of black pepper.
• 5 then begin to cook the green beans in a bowl in the microwave for 3 or more minutes.
• 6 when done put a little bit of pepper on the green beans. then put the green beans on top of the chicken and enjoy!

Blue Cheese Mashed Potatoes Florentine

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 8 ounces fresh baby spinach
• 4 slices bacon, chopped
• 2 shallots, minced
• 1 (22 ounce) package frozen mashed potatoes (or freshly made if you prefer, i do!)
• 2 1/3 cups milk
• 1/4 cup butter or 1/4 cup margarine
• 8 ounces crumbled blue cheese, divided

Recipe

• 1 remove large stems from spinach.
• 2 sauté bacon in a large skillet over medium-high heat until crisp; remove and drain bacon, reserving drippings in skillet. add shallots to skillet, and sauté until tender; remove from skillet. add spinach, and sauté 4 to 5 minutes or until wilted. set aside.
• 3 combine mashed potatoes, milk, and butter in a 2-quart microwave-safe bowl. microwave at high 15 minutes, stirring once. let stand 2 minutes. stir in bacon, shallots, and half of crumbled blue cheese.
• 4 arrange spinach around edges of a serving plate. spoon potatoes in center, and sprinkle with remaining blue cheese. makes 4 to 6 servings.

Chicken Flavored Rice

Total Time: 23 mins Preparation Time: 3 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 chicken bouillon cube
• 2 cups water
• 1 tablespoon butter
• 1 cup rice
• salt, to taste

Recipe

• 1 crumble chicken bouillon cube into water and microwave for 2 minutes, or until mostly dissolved.
• 2 pour into pot and add butter and rice.
• 3 bring to a boil, stirring occasionally.
• 4 cover and let simmer for 20 minutes.
• 5 fluff rice and salt to taste, if desired.

Baby Food Banana Bread

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 1/2 cup sweet unsalted butter
• 1 cup granulated sugar
• 1 (6 ounce) jar banana baby food
• 3 over ripe bananas, mashed
• 1/2 teaspoon lime juice
• 2 large eggs
• 2 tablespoons buttermilk
• 1 teaspoon vanilla
• 1/2 teaspoon banana extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Recipe

• 1 mix together sugar and butter in a microwaveable dish and cook on high heat just long enough for it to soften up- maybe 30 seconds, but not to melt it completely.
• 2 remove and stir to combine.
• 3 mix together baby food, over-ripe bananas, lime juice, eggs,vanilla,extract, and buttermilk.
• 4 mix in the butter mixture gradually, so as not to cook the eggs.
• 5 it will look a little curdly from the lime juice- this is normal and will go away upon baking.
• 6 combine all dry ingredients together in a large bowl, then add the wet mixture and stir with a wooden spoon just enough to combine the ingredients and moisten them- pressing out any big lumps with your spoon (don't overmix).
• 7 pour into a greased and floured loaf pan (9x5") and bake in a preheated oven at 350 f (180 c) for about an hour or until a toothpick tests clean.
• 8 let cool completely before serving or it will fall apart.

Creamy Smooth Hot Fudge Sauce

Total Time: 11 mins Preparation Time: 3 mins Cook Time: 8 mins

Ingredients

• 1 (12 ounce) bag semi-sweet chocolate chips
• 1/2 cup butter or 1/2 cup margarine
• 3/4 cup milk or 3/4 cup half-and-half cream
• 2 cups miniature marshmallows

Recipe

• 1 1.over double boiler (do not let water boil!) melt butter and chocolate chips stirring until smooth.
• 2 2. stir in marshmallows and milk until marshmallows are melted and mixture is smooth.
• 3 3. serve warm over ice cream, with fruit as a dipping sauce or over cake.
• 4 **you can reheat in microwave, about 1 minute per cup.

Budget Casserole

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 stalk celery, diced
• 1/2 red pepper, diced
• 1 (6 1/2 ounce) can flaked ham or 1 (6 1/2 ounce) can cooked turkey
• 1 (10 ounce) can mushroom soup
• 2 (20 ounce) cans minute rice
• 1 (10 ounce) can water

Recipe

• 1 in a small frying pan saute veggies.
• 2 in a medium size pot bring mushroom soup and 1 can of water to a boil. remove from heat and using your soup can add 2 cans of minute rice.
• 3 stir together and cover for 5-7 minutes.
• 4 in a casserloe dish mash the flakes of ham or turkey. add veggies and rice/soup mixture.
• 5 mix all ingredients together and microwave 5-7 minutes.

Chocolate Mint Kisses

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• cocoa, for dusting
• 30 g dark chocolate
• 5 egg whites
• 1/2 cup caster sugar
• 1/2 cup splenda sugar substitute
• 1 teaspoon vanilla essence
• 1/4 teaspoon peppermint extract
• 1 tablespoon cocoa

Recipe

• 1 melt the chocolate using a double boiler or low heat in the microwave.
• 2 set aside to cool.
• 3 beat the egg whites for around 6 minutes or until soft peaks form and hold their shape, add the castor sugar and splenda, alternately a little at a time and beat until the mixture is stiff and shiny.
• 4 using a metal spoon, gently fold in the tablespoon cocoa, melted chocolate and the essences.
• 5 drop heaped teaspoonfuls onto a baking sheet and bake in a moderate oven for around 40 minutes.
• 6 remove biscuits immediately and place on wire rack to cool.

Cheater's Oatmeal Pudding

Total Time: 7 mins Preparation Time: 2 mins Cook Time: 5 mins

Ingredients

• Servings: 1
• 1/2 cup old fashioned oats
• 1 cup water
• 1 (4 ounce) container prepared sugar-free vanilla pudding (like a snack pack, or jello. i use sugar-free, feel free to use regular!)
• 1/8 teaspoon almond extract
• splenda sugar substitute, to taste (optional)
• chopped almonds (optional)

Recipe

• 1 combine oats and water in a deep microwaveable bowl (very deep to prevent spilling over).
• 2 microwave on high for 5 minutes, or less if your microwave is strong. let sit in microwave for about 2-3 minutes after it's done to let it thicken up (this is important).
• 3 remove oats from microwave. stir in pudding, extract, and sweetener.
• 4 microwave for about 30 more seconds to re-warm.
• 5 sprinkle with almonds if desired.
• 6 note - i have not tried this using quick-cooking oats, i'm not sure how that would taste. also, you can really cook the oats however you want, just make sure that they are thick before you add the pudding. i have a slow microwave, so 5 minutes is how long mine takes.

Creamy Spinach Rolls

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 8 lasagna noodles, cooked
• 10 ounces frozen spinach, cooked
• 1 small onion, diced
• 1 garlic clove, chopped
• 1/4 cup sausage
• italian seasoning
• 6 ounces cream cheese, softened
• 1/2 cup parmesan cheese, grated
• 10 1/2 ounces cream of mushroom soup
• 1/4-1/2 cup skim milk

Recipe

• 1 lay out cooked noodles on wax paper. cook spinach 6-7 minutes in microwave or on stove in covered dish. remove. immediately toss onions into spinach to steam. add garlic, meat, seasonings, cream cheese, and 1/4 to 1/3 celsius parmesan. mix well. mix mushroom soup and wine or milk thoroughly. pour a little in bottom of 9 x 11 inch pan. spread each noodle with spinach mixture. roll. place seam side down in dish. pour remaining sauce over. sprinkle with remaining parmesan. cook until bubbly at 350 degrees for 30 minutes.

Blue Cheese Noodles

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1/2 cup butter
• 8 -10 green onions, chopped
• 4 ounces blue cheese
• 1 (12 ounce) carton sour cream
• seasoned pepper, to taste
• 16 ounces fine egg noodles
• 1/2 teaspoon vegetable oil
• 1 tablespoon chicken bouillon granule

Recipe

• 1 melt butter in a skillet.
• 2 add onions and cook until golden.
• 3 crumble blue cheese into onions.
• 4 stir over medium heat until cheese is melted.
• 5 remove from heat and stir in sour cream and seasoned pepper.
• 6 stir in noodles that have been cooked with oil and bouillon in the water used for boiling.
• 7 cover and let stand several hours for flavors to blend.
• 8 reheat slowly (or heat in a microwave) before serving.

Candy Snowballs

Total Time: 37 mins Preparation Time: 5 mins Cook Time: 32 mins

Ingredients

• Servings: 30
• 4 cups kix cereal
• 12 ounces chocolate chips
• 1/3 cup splenda granular

Recipe

• 1 melt chips in a microwave safe 6 cup bowl/dish.
• 2 stir to make sure completely melted.
• 3 pour in kix and stir until completely coated.
• 4 sprinkle splenda over mixture as you stir once more.
• 5 drop by tbs on a cookie sheet or wax paper.
• 6 place in frig for 1/2 hour or freezer for 15 min.
• 7 after chilled remove from sheet or wax paper onto a dish.
• 8 place back in fridge.

Clam Puffs

Total Time: 17 mins Preparation Time: 5 mins Cook Time: 12 mins

Ingredients

• 1/2 cup butter
• 1 lb cream cheese
• 2 (3 ounce) cans minced clams
• 6 english muffins

Recipe

• 1 microwave butter and cream cheese for 1 minute.
• 2 remove and mix in drained clams.
• 3 split english muffins and cut into each half into quarters.
• 4 place on a cookie sheet and add a dollop of cheese mixture on top of each quarter.
• 5 bake for 12 minutes until golden brown.

Chicken "stuff" Casserole

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• 1 lb cooked cooked chicken, and broke apart into bite size pieces
• 1 cup rice
• 1 (10 ounce) can mushroom soup
• 10 ounces milk
• pepper
• 3 tablespoons butter or 3 tablespoons margarine
• 2 -3 teaspoons minced garlic, blended into the soup mixture
• peas or green beans, drained and added to casserole or frozen vegetables
• chinese noodles, to top for crunch
• breadcrumbs, to top
• hot chili pepper flakes, for heat

Recipe

• 1 pour soup and milk into casserole dish at least 2 qt size, blend together.
• 2 add in rice, stir.
• 3 add in chicken, pepper to taste.
• 4 pat with tbsp of butter or margarine.
• 5 bake covered at 350 for 45 min-60 minute.
• 6 enjoy with a salad or green vegetable.
• 7 from leftovers:.
• 8 add coked chicken, cooked rice, cooked veggies and soup and milk mixture to casserole dish and microwave on medium til hot. depends on the wattage of your microwave.
• 9 in the oven, do above and then reheat at 350 covered for 30 min or until hot.
• 10 note*****.
• 11 feel free to add in any added flavors or ingredients to suit your taste. the original recipe is from gail, i have added all of the above at different times to change things up a it.

Creamy Sushi Rice Pudding

Total Time: 36 mins Preparation Time: 5 mins Cook Time: 31 mins

Ingredients

• 2 cups water
• 1 cup rice, uncooked (use calrose sushi rice)
• 2 cups milk, divided use
• 1/2 cup granulated sugar (add more or less, to taste)
• 1 teaspoon vanilla extract
• 2/3 cup raisins
• 1 egg, beaten
• 1/4 teaspoon salt
• 1 tablespoon butter

Recipe

• 1 in a 2-qt covered saucepan, heat 2-cups of water to boiling. stir in rice, adjust heat to a low simmer, stir rice once more, cover pan and simmer rice for 20 minutes without peeking.
• 2 when rice is done, in another pan, or in microwave, heat 1-1/2 cups of milk almost to a simmer. stir in sugar and vanilla.
• 3 add the 1-1/2 cups of heated milk/sugar to rice and simmer for 6 minutes, stirring frequently. make sure and stir the rice on the bottom of pan to avoid scorching.
• 4 stir in raisins and simmer for another 3 minutes. stirring frequently.
• 5 in a small bowl, stir 1/2 cup of milk with beaten egg and salt.
• 6 add milk/egg mixture to rice and simmer for 2-minutes, stirring frequently.
• 7 stir in butter and serve warm or chilled. brown sugar and/or cinnamon may be sprinkled on top of served rice pudding.

Candy Popcorn

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 15
• 2 tablespoons vegetable oil
• 1/2 cup popcorn
• 2 cups caster sugar (aka superfine sugar)
• 1 cup water
• 1/2 teaspoon food coloring (i like to use cochineal to give a pastel pink result)

Recipe

• 1 heat oil in a large pan over a medium to high heat. add the popping corn and cover. shake the pan occasionally, until the popping stops. or, the other option is to use the microwave or a popcorn maker.
• 2 transfer the popped corn to a large bowl, removing any unpopped corn kernels. if you have a seriously large metallic bowl you can later pour in the candy over the top of the popcorn -the bowl must be big enough to be able to toss the popcorn without it spilling over.
• 3 using a heavy based pan, combine the sugar, water and food colouring. stir over heat, without boiling, until the sugar has dissolved . use the largest saucepan/boiler that you can find.
• 4 please stand-by the stove whilst the candy is boiling, you will need to stir the mixture frequently. bring to the boil. boil uncovered for about 12 to 15 minutes. the temperature should be 150°c using a candy thermometer. if you do not have a thermometer drop a teaspoon of the candy mixture into a glass of water- the mixture should crack.
• 5 remove the candy mixture from the heat. add the popcorn and stir quickly (and i do mean quickly!) to coat the popcorn with the candy.
• 6 spread the popcorn on foil lined trays to cool. separate the popcorn as it is cooling with a wooden spoon or hands (be careful it is not too hot though!).
• 7 store in an airtight container for 3 - 4 days. the candied popcorn is best eaten after the candy has fully set and dried.

Budget Bytes' Crustless Quiche

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 8 ounces fresh mushrooms
• 1/2 teaspoon minced garlic
• nonstick cooking spray, as needed
• 1 (10 ounce) box frozen spinach or 1 (10 ounce) box kale or 1 (10 ounce) box silver beet, shredded
• 1/2 leek, sliced
• 1/2 capsicum, sliced
• 4 large eggs
• 1 cup milk
• 2 ounces feta cheese
• 1/4 cup grated parmesan cheese
• 1/2 cup shredded mozzarella cheese
• salt & pepper

Recipe

• 1 preheat your oven to 350 degrees. if your frozen spinach is not already thawed, thaw it in the microwave. empty the box into a colander and let it drain while you begin to prepare the rest.
• 2 quickly rinse the mushrooms and slice them thinly. place the sliced mushrooms in a skillet coated with non-stick spray, add the minced garlic, and sprinkle a little salt and pepper. turn the heat on to medium-high and saute the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet (5-7 minutes). add the leek and stir until coloured.
• 3 spray a pie dish with non-stick spray. squeeze the rest of the water out of the spinach and spread it (or the kale or the silverbeet) out on the bottom of the pie dish. next add the cooked mushrooms & leek, capsicum and crumbled feta.
• 4 in a medium bowl whisk together the eggs until fairly smooth. add the milk, parmesan, and another small sprinkle of pepper. whisk to combine. (this step can be completed while the mushrooms are cooking) pour this mixture into the pie dish over the greens, mushrooms, capsicum, leek, and feta.
• 5 sprinkle the shredded mozzarella cheese over top. place the pie dish on a baking sheet for easy transfer into the oven. place the quiche into the preheated oven and bake until it is golden brown on top and the center is solid. every oven is different but this should take between 45 minutes and an hour. slice and serve!

Baby Food: Stovetop Pineapple Rice Pudding (9 Months +)

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• 1 cup organic brown rice, cooked, unsalted
• 1 (15 ounce) can organic coconut milk, well strained
• 1 (15 ounce) can organic no-sugar-added crushed pineapple, in liquid

Recipe

• 1 add all ingredients to a medium sauce pan. bring to a bowl, then reduce heat to low and simmer until thick;about 30-40 minutes. stirring frequently to prevent burning. let cook and transfer to individual containers. can freeze up to 3 months. just thaw in microwave for 1 minute.

Candy Corn Popcorn Balls

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 20
• 8 cups popped light butter microwave popcorn
• 1 cup candy corn
• 1/4 cup butter
• 1/4 teaspoon salt
• 1 (10 ounce) bag marshmallows
• cooking spray

Recipe

• 1 combine popcorn and candy corn in a large bowl.
• 2 melt 1/4 cup butter in a large saucepan over medium heat; stir in 1/4 teaspoon salt and (10-ounce) bag marshmallows. reduce heat to low; cook for 7 minutes or until the marshmallows melt and the mixture is smooth, stirring frequently.
• 3 pour marshmallow mixture over popcorn mixture, stirring to coat well. lightly coat hands with cooking spray; shape popcorn mixture into 20 (2-inch) balls.

Candy Corn

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 4 cups packed miniature marshmallows
• 4 cups icing sugar
• 2 tablespoons water
• yellow food coloring
• red food coloring

Recipe

• 1 place the marshmallows and the water in a large microwave-safe bowl.
• 2 microwave on high for 1 minute, until the marshmallows are puffy and expanded.
• 3 stir the marshmallows with a rubber spatula until they are melted and smooth; if some marshmallow pieces remain, return to the microwave for 30-45 seconds, until the marshmallow mixture is entirely smooth.
• 4 add the powdered sugar and begin to stir with a spatula.
• 5 stir until the sugar begins to incorporate and it becomes impossible to stir anymore.
• 6 scrape the marshmallow-sugar mixture out onto an icing-sugar dusted work surface (it will be sticky and lumpy, with lots of sugar that has not been incorporated yet--this is normal).
• 7 dust your hands with powdered sugar, and begin to knead the fondant mixture like bread dough, working the sugar into the marshmallow with your hands.
• 8 continue to knead the fondant until it smoothes out and loses its stickiness; add more sugar if necessary, but stop adding sugar once it is smooth--too much sugar will make it stiff and difficult to work with.
• 9 once the fondant is a smooth ball, divide it evenly into three balls; set one ball aside, this will be the portion of your candy corn.
• 10 take one of the remaining fondant balls and flatten it into a round disc.
• 11 add 4-5 drops of yellow food coloring to the center of the disc, and fold the disc over on itself so that the color is enclosed in the center of the fondant ball.
• 12 begin to knead the ball of fondant just like you did before.
• 13 continue to knead until the streaks are gone and the fondant is a uniform yellow color.
• 14 repeat the process with the third small ball, adding orange coloring (or a combination of red and yellow to produce orange) so that you end up with three smooth fondant balls, in , yellow, and orange.
• 15 on your powdered sugar-coated workstation, begin to roll the yellow fondant ball into a long worm shape, using your palms to roll it into a very long, thin cylinder.
• 16 the exact size will depend on your preference for the size of your candy corn, but i recommend keeping it around 1/4 to 1/3 of an inch thick (try to keep it the same size along the length of the fondant strip, but some minor variation is fine).
• 17 once the yellow worm is rolled out, repeat the process with the orange and the strips, placing them next to each other when completed.
• 18 if your fondant is slightly sticky, you should be able to press the strips together to create one unified fondant strip with three colors (if they are well-dusted with powdered sugar, they might not stick, if this is the case, you can wet a pastry brush and lightly run it along the sides of the strips, and the water will cause them to fuse together).
• 19 use a large, sharp knife to cut triangles out of the fondant strip.
• 20 repeat the cutting the process until all of the rope has been turnedd into little corn kernels.
• 21 enjoy!

Brian's Corn And French Fried Onions

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• 1 (15 1/4 ounce) can corn, drained
• 1 (15 1/4 ounce) can corn, drained
• 1/4 teaspoon morton nature seasons seasoning blend
• 4 tablespoons butter
• 0.5 (2 7/8 ounce) can french-fried onions

Recipe

• 1 combine first 4 ingredients in microwave safe bowl. if you don't have nature's seasons on hand then you can just add, salt, pepper, garlic powder, sugar, onion power. you get the idea.
• 2 heat on high setting for 3 to 4 minutes until hot. stir once half way through.
• 3 stir again after removing from microwave to make sure all corn is coated with butter.
• 4 pour off 80% of the liquid after stirring.
• 5 add french fried onions and stir until just mixed.
• 6 serve.